Scotch fillet with fennel and herb butter( SERVES 4 )

When I buy a fillet of beef it will sit in the fridge for four days to ensure it is well aged before cooking. If a whole fillet is too big for you, slice it and freeze in portions ready for a quick thaw as required. This fennel and herb butter is all that is needed to bring it to life, along with a salad and fresh new potatoes. This butter is also delicious on hot corn. A golden rule to remember when barbecuing meat or fish is that it will be ready to turn when it starts coming away from the hotplate. If you turn it too early, it will stick.

Ingredients

Directions

In a dry frying pan toast the fennel seeds until fragrant, about 1 minute.

Place into a mortar and pestle and crush. Add the butter, herbs, garlic, zest and seasoning mixing well. Lie a piece of baking paper on the bench, place the butter on it and mould into a log. Wrap, twisting the ends and refrigerate until needed.

Heat a barbecue to a high heat. Rub the steak with oil and cook for 3 or 4 minutes each side until done to your liking.

From the farm

From the pantry

Dedicated to food and wellbeing, Bite is the New Zealand Herald's weekly food magazine. With a new theme each week, Bite offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs. Bite magazine is supported by this mobile-friendly website with over 10,000 recipes, cooking advice, articles, competitions and food-related news.